Domaine Perrault

one picturesque summer Saturday, 2 fellow sommeliers - Holly Bruns of WINE OUT LOUD and Nita Boushey of IMBIBERY - and I finally made our way to DOMAINE PERRAULT, a lovely little winery in Navan Ontario, just outside of Ottawa.  we started by browsing their store.  rather quickly we were handed a glass of ZANIBEL - a lovely aromatic off-dry white - and led out to a vineyard tour by JULIE RICARD (resident sommelier).

 

 

we were poured a glass of ZANIBEL as we set out to the vineyard

 

 

roses in the vineyard: serve as early warning sign for fungal disease (both rose and grapevine are susceptible to same) + they attract desirable insects to prey on harmful insects 

JULIE RICARD - resident sommelier

 

nets so the birds don't steal ripening grapes - very labour intensive

 

 

 

HOLLY BRUNS - wine out loud - not eating/picking the grapes as per sign

 

 

electronic bird repeller

 

CABERNET FRANC SABREVOIS 2009, 13.1%

SHIRAZ 2009, 12.7%

CABERNET SAUVIGNON - MERLOT - SABREVOIS 2008, 13.3%

DENIS PERRAULT

 

 

THE RESERVE: CABERNET SAUVIGNON - SYRAH - MERLOT - RED HYBRID ~ not yet bottled (at that time)

the bottles that made it home with me

ZANIBEL 2009

CHARDONNAY 2009

CABERNET SAUVIGNON - MERLOT - SABREVOIS 2008

NECTAR DES NEIGES 2007

in order, we tasted ... * Domaine Perrault's Tasting notes * ...

ZANIBEL 2009 (off-dry):

• Vidal, White Hybrid blend
• pale straw in color, off dry with medium acidity and medium body
• aromatic and spicy bouquet, peach, citrus, honey, floral notes
• palate offers sweetness followed by ripe tree and tropical fruit, ending on citrus notes
• good level of acidity balances the sweetness 
• pair with soft cheese, spice, rich flavored foods, spicy seafood, salmon, Caribbean jerk- seasoned dishes, fried chicken, Asian stir-fry, shellfish, fried chicken, and Mexican foods

SAINT PEPIN 2009:

• Vidal, White Hybrid blend
• pale straw in color, off dry with high acidity and medium body
• aromas of citrus and tropical fruit, these follow through on the palate; finishes on citrus and grapefruit 
• pair with oven roasted meats, cream sauce pastas, pizza, stir-frys, poultry, seafood

ROSALIE 2009:

• Merlot Red Hybrid blend
• light ruby with fresh mouthwatering acidity, light to moderate tannins, and good balance
• aromas of red ripe bush fruit (strawberry, sour cherry, cranberry, raspberry), palate follows the aromas; strawberry and cranberry on the finish 
• serve with appetizers, oriental cuisine, light BBQ, turkey, ham, and mashed potatoes and some of the accompanying vegetables; pasta, pizza, salads, soups, as an evening patio wine

CABERNET FRANC - SABREVOIS 2009:

• Cabernet Franc - Sabrevois
• ruby red with medium acidity and medium tannins
• aromas of white pepper, red and dark fruit; cherries, black raspberries and spice on the palate; spice and fruit on the finish 
• serve with hamburgers, pork, Indian food, red sauce pasta, pizza 
• the vine Sabrevois is from the hybrid family which can resist our cold winters

SHIRAZ 2009:

• grapes from Niagara-on-the Lake
• ruby red; medium body with balanced acidity and tannins
• lightly oaked with aromas of classic white pepper and red fruit
• hints of black berry and black current on the palate; spice and rich fruit follow a long finish 
• serve with oven roasted meats, full flavoured cheeses, chocolate, rich red sauces, Italian dishes, BBQ cuisine

CABERNET SAUVIGNON - SYRAH - MERLOT - RED HYBRID RESERVE: (no notes at present)

CABERNET SAUVIGNON - MERLOT - SABREVOIS 2008:

• Cabernet Sauvignon-Merlot-Sabrevois
• garnet with tannins, medium acidity
• aromas of chocolate, red bush fruit, sweet cherry & black raspberry; lightly oaked
• palate shows rich dark fruit and savory spice; long finish on a touch of smoke, black raspberry and dark cherries 
• pair with steak or roast beef, BBQ, Italian cuisine (pizza and pasta with tomato-based sauces), New York strip steak or filet mignon, 70% dark chocolate, salted cashew nuts, game meats, ribs

CHARDONNAY 2009:

• grapes from Niagara on the Lake
• straw color, medium acidity, medium body
• aromas of vanilla, apple and citrus; sweet stone fruit and minerality on the palate; a lingering and well-balanced finish 
• pair with roasted chicken, smoked and semi firm cheeses, grilled seafood, white sauce pasta

NECTAR DES NEIGES 2007:

• Vidal
• lighter style of icewine, full bodied, balanced acidity
• aromas of apricot, honey, candied fruit, some floral overtones; soft and creamy on palate
• balanced and elegant with tropical fruit flavors, creamy peaches, apricots, citrus and vanilla notes
• finishes on tropical fruit and nut notes 
• serve with coffee cake or other rich desserts, apple tarts, lemon desserts, foie gras, fresh fruits or strong cheeses (blue cheese)

the sun shone.  we sat.  we chatted.  we sipped and savoured.  I got lost in the moment and closed my book of tasting notes (hence using DP's notes instead).  thank you to the folks at Domaine Perrault for being so hospitable.  I can hardly wait to go back.  ooh! I bet that reserve is now bottled.

next up: making my list of wineries on Ottawa's doorstep

sit. sip. savour.

Éva Nagy - accredited sommelier & yummy food enthusiast